Bun Mese back to basics

23
Sep
2014

Bun Mese-Pork roll

At Bun Mese, we’re taking you back to the banh mi basics. This week’s edition is the building block of all good Vietnamese rolls, bread! We believe a great baguette is the single most important ingredient for delicious banh mi, and without fresh, fluffy, and crunchy bread, we’re left with sad, chewy and lifeless rolls – not fun for anyone!

After tasting our way through Sydney’s pork roll shops, and testing bakeries city-wide, we decided that the best way of producing the ultimate banh mi was to bake fresh in-store, so our customers would get an ultimate banh mi roll. After an extensive period of recipe testing (and many bread comas), we finally created our ultimate baguette – crispy on the outside, and soft on the inside, ready to be loaded up with different flavour combinations. Pop down to Bun Mese and put our rolls to the test. Our Ol’ School, Cha Cha Chicken, Disco Beef, Pigsy, Peaking Duck, or the Vege are the perfect match to a fresh and delicious roll. Yum!

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